Simple Delights

Friday, 22 March 2013

Pandan Red Bean Mousse Layer Cake

Gosh I only realised I have not update anything yet in Mar 13. March is about to end soon. How time past and flew without us knowing it.

Is the 1st quarter of year 2013. Scary, how I wish the days will not past by so fast and we have time to really pause and enjoy the spring .

I have this cake make for one of my beloved friend birthday. She is indeed a gems for us. She is very selfless and caring to the people around her. She is my leader in our christian fellowship group. Is not easy to lead so many young working adults who has so many opinions of their own . However she is very patience and always see the potential and good from others. Her birthday was in late Feb , I do not have time to post this cake till now . Aghh how busy life can be at time. We have her birthday celebrate in Korean restaurant and we sincerely wish whatever her prayer was on the birthday it will come true soon.

She told me one of her favourite is red bean . I was thinking to make the standard " Matcha and Red Bean Mousse " .After looking through the recipe , I knew Matcha is not her fancy but we all love pandan. I am sure pandan go perfectly well with red bean ( afterall we used to put pandan leave while boiling red bean) . Hence this is another so call my own invention cake with some adaption on other recipe :

Biscuit Base

Ingredients
100g Digestive Biscuits
70g melted butter

Method:

1. Crushed digestive biscuits till fine crumbs.
2.Combine the biscuits and the melted butter well and press evevnly into a 8"inch square loose base baking tin
3. Put in the fridge let it chill and set for assemble later

Pandan ChiffonCake ( I used the same recipe as my Pandan Layer Cake )
( I make the cake in square mould instead and slice into 3 layer, this cake only yield for 2 layer)

1.Beat the egg yolks with sugar till pale white, add in the coconut milk mix well

2.Add in the corn oil mix well with whisk, follow by the flour and combine the mixture till well and smooth

3.Beat egg whites and cream of tartar at medium speed with electric mixer
until the egg whites are bubbly. Add sugar and whip at high speed until
stiff form but not dry.
4.Fold 1/3 of whipped egg whites into flour mixture of Step 2. Then, pour this
mixture to the remaining egg whites in the other mixing bowl. Fold
lightly to combine both mixtures.

5.Pour this combined mixture into a greased and line 8-inch round cake pan

6.Bake at a preheated oven at 165 deg C for 40-45 minutes until a skewer insert come out clean.

7.As soon as the cake is removed from oven, quickly invert the pan and let
it cool.

8.When the cake is completely cool, run a knife around the sides of pan to
remove the cake(I remove the line baking paper and tear it carefully).

1) Pour 4Tbsp of water in a bowl, sprinkle 1.5 Tbsp gelatin on top of it and let it bloom.2) In a saucepan, combine the coconut milk and cream. Bring it to a boil and
simmer for one minute.3) Remove the pan from the heat and add the white
chocolate and gelatin.4) Stir the chocolate and gelatin until completely
dissolved.

When the cake has set well , pour the Coconut Panna Cotta layer onto the cake. Refrigerate the cake for at least 4 hours.

Unmould the cake and decorate the surface as you like. I do a neat simple deco on my cake with some chocolate I prepared.

The recipe seem to be long , however you can modify as per your liking. It can start off with the pandan chiffon cake layer instead of the biscuit base.

How the cake taste like ?? Oomph.. the combination of pandan and red bean is perfect , top with little creamy coconut is just like the dessert we all love.

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About Me

Started the food journey ever since I have to move away from my home.I miss the food I love back home and cant get in this big country town.
However food have given me an opportunity to draw people closer and most of the heart to heart talking moment with friends at my dinner table encouraged me to continue this food journey.